Wednesday, 16 December 2015

John Howie Five Cheese Twice Baked Potato

"Recently voted Readers' Choice "Best Steak" in Seattle Magazine". Chef/restaurateur
John Howie's definitive NW steak house, serving custom-aged USDA Prime
steaks, American Wagyu Beef, Australian "A5" Full blood Waygu beef,
Japanese "A5" 100% Wagyu beef, fresh seasonal Pacific fish and seafood's,
wild foraged mushrooms, and locally sourced fruits and vegetables. John
Howie Steak features two wood fired grills, mesquite charcoal and apple wood that add subtle flavors to the foods. The wine list features a
"Best of Award of Excellence" from Wine Spectator. You can enjoy classic and
seasonal specialty cocktails, or the world’s finest single-malt scotch,
bourbons and fine cognacs in the lounge. There are two beautifully appointed
private dining rooms that are available for meetings or special occasions.

One of my favorite sides at John Howie is the "Five Cheese Twice Baked Potato"!
It's very flavorful without being too rich and cheesy.that was
accompanied by oven roasted vegetables. Today, I am giving you this delicious recipe, which I got directly from John Howie! Yum!!

Scrub potatoes with a vegetable brush under cold running water. Brush or rub each potato with about 1 teaspoon of oil. Bake until tender when pierced with fork, about 1 hour and 30 minutes, depending on size of potato.

Remove from oven and cool just slightly. (Cooling too long will result in a lumpy potato) Cut each potato in half lengthwise and scoop out the center, leaving a shell about 1/4 inch thick. Arrange shells on baking sheet.

In large mixing bowl, with whisk attachment added to electric mixer, or use a potato masher, mix scooped pulp with butter until blended. Add, the remainder of the ingredients and beat or mash until smooth.

Refill the potato skins with all the mashed potato. Put stuffed potato halves on baking sheet and bake until tops are golden brown about 15- 20 minutes. To serve, sprinkle with Parmesan Reggiano cheese and chives.